Wine jelly

This dessert is served as a dessert or as an excellent accompaniment to meat dishes, liver pâté and cheese. One of the many recipes: 1 litre (or 0.75 bottle) of white or red wine, 40 g gelatine, 4 egg whites, 200 to 300 g sugar depending on the acidity of the wine. Heat the wine and sugar, add the gelatine mixed with 1/16 litre of cold water and dissolve in it. Stir the half-whipped egg whites into the wine and bring to the boil briefly. Filter through a cloth, pour into glasses when cold and leave to set in the fridge for three hours.

Kochwein - Weingelee, Weinsuppe, Weingummi, Weineis

Alternatively, flavour with brandy, paprika or pepper. When used as a dessert, it is also common to add fruit such as strawberries, raspberries, grapes or peaches. Sweet wines such as Beerenauslese, Madeira, port and sherry are popular, as are dry wines from the Gewürztraminer,Pinot Gris, Chardonnay and Riesling varieties. Many wineries also have wine jelly in their product portfolio. Other sweets made from or with wine include wine ice cream, wine gums and wine pudding. See also under cooked wine, wine soup and regarding the question "which wine goes with which food" wine with food.

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Wine jelly

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